Mexican Chicken & Rice Casserole
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- 1/2 + 1/8 c
- uncooked rice
- 1 1/2 c
- 12 oz
- cooked chicken, diced
- 1 c
- shredded monterey jack cheese
- 1 c
- shredded cheddar cheese
- 1 can(s)
- rotel with diced green chilies
- 1 small
- onion, chopped
- 10 3/4 oz
- can of cream of chicken & mushroom soup
- 1/2 tsp
- 3/4 tsp
1Place rice and water in a saucepan and bring to a boil. Cover and turn to simmer for 20 minutes or until all water is absorbed.
2Preheat oven to 350 deg F. Spray a 9x9 pan with cooking spray.
3After grating cheese, toss the two together and then set aside.
4When rice is done, pour into a large bowl. Sprinkle 2/3 of the cheese over the rice and stir in.
5In separate bowl, whisk together the soup, Rotel, onion, salt and cumin. Add chicken to rice and pour the soup mix over top. Stir until combined well.
6Pour rice mixture into the prepared 9x9 pan, sprinkle remaining cheese over top and cover with foil.
Bake for 40 minutes. Remove foil and bake for another 20 minutes. I usually dab off the floating grease (from the cheese) with a paper towel before putting in for that final 20 minutes. Serve.
7BURRITOS: Leftovers are great made into burritos. Take 1/2 scant cup and spread down the middle of a 10" tortilla. Sprinkle in 1/8 cup of drained and rinsed black beans. I usually draw a small furrow down the rice so the beans don't roll all over while rolling. Roll, folding in sides for typical burrito shape.
8NOTE: I freeze the burritos in a single layer on a parchment covered cookie sheet. When completely solid, I tuck them into a ziploc freezer bag. To reheat: Wrap in a piece of paper towel and cook for 4-5 minutes on 50% power (your microwave may differ).